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Agreed. Way too much black patent. I did a 5-gallon batch of stout recently. For 5 gallons of beer with an 11lb grain bill, I think the recipe only used 8oz of black patent (among other things). I dont know this beer you're trying to replicate. But based on the description ("porter with...

This beer has been in the fermenter for almost 3 weeks now. Krausen JUST fell a few days ago. I think I underpitched (stepped the dregs of 6 hoegaarden up to a 1liter starter) so it took a while to really get going. I tested last night and the sample tasted sweet, but really hoppy and a...

I did the Midwest extract recipe for this (chocolate covered beavr nuts). I uszed 16oz of PB2 in secondary, along with cocoa powder and cocoa nibs. It was very very good. The choco and pnut flavors were subtle but noticable. Id like to do it again and use some in the boil and in secondary.

Thanks for the tip. I'll check out your thread on that recipe and keep that in mind. I've read that Citra hops contribute a level of fruity sweetness to a beer (not sure how hops = sweet, but thats what Ive read). Anyway... maybe that will help balance out the tartness from the rosehips.

Thanks for the tip on my recipe idea seatbelt. You mentioned a few times that the tartness of the rosehips was a little too strong. I'm hoping the fruity sweetness from my citra hops will balance that out. Just in case though... I may keep to just 1oz in the boil. If I dont get the desired...

I recently read an article about using Citra hops in a wheat beer. Also saw something about brewing with rose hips. AND I've been thinking about trying (again) to brew with yeast harvested from Hoegaarden bottles. Rather than try these individually... I figured I would lump them all into one...

I just saw something on Northern Brewer called the "petal pusher". Comes with lavendar, coriander and rose hips. They say to add all for the last 10min of the boil. Im thinking about brewing a wheat extract batch with these flavors, and some yeast cultivated from some hoegaarden bottles.

Which part? The roach in the bottle or the fried tarantula? Either way... meh. I grew up in the rural south. We'll eat damn near anything. If you're lucky enough to hit something with your truck... the least you can do is drag it home and see how it tastes. lol As for the spider in the...

I found a small roach in one of my bottles. I had poured the beer into a glass (and already drank some of it). Then I put some tap water in the bottle to rinse out the sediment. Poured it into the sink and there he was. I'm not gonna lie... I took another sip of the beer after seeing the...

I told my GF I was planning to brew another batch of my peanut butter porter she sent me this link, to a blog where someone compared PB2 and two other powdered peanut butter products. The winner of her taste test was the cheapest and most readily available - Trader Joe's Peanut Flour...

Doh! Wrong thread. Nevermind.

I brewed my hefe this weekend. Used a single smackpack of Wyeast 3638 (not the best choice, but the only thing I could get my hands on at brew day). Made that into a 1-liter starter and pitched it after 24 hours. I'm currently fermenting at about 64*. I was hoping for a noticeable clove...

bringing an old post back from the dead. How did this turn out? I was just looking at some canned pie fillings at the grocery store yesterday. Ingredients: fruit, sugar and water. Sounds like it would make good beer to me.

Do you have any pictures of the finished product? I'd like to see how dark this one turned out. Also any info on the source for the recipe? Is it a storebought recipe kit, or something you downloaded and modified? I've been thinking about doing a nut brown ale with coffee and peanut...

I was planning to do a Hefe soon using the Wyeast Bavarian Wheat (3638). It looks like the Weihenstephan Wheat (3068) is the more popular choice though. I'm sure the 3638 would do the job... but is there any specific reason people choose one over the other? I'm still very new to brewing...

I did a search for hefe yeast and didn't find anything specific enough to answer my question. Figured a poll would be my best bet. I'm looking to brew a traditional hefeweizen with all the phenols, banana, clove, bubblegum and/or vanilla flavors you would expect. I've read here, and heard...

Looks like I may have been lucky. I opened a bottle last night and it was extremely well-carbonated. Almost too carbonated for the style. It was one of the first few bottles I filled too (yes - Im a dork and I keep track of that stuff). I think my problem with the first bottle I opened was...

I'm gonna say ANYTHING! I have two recipes sitting on my work bench waiting to be brewed... but I'm in the middle of finals week for grad school. No time to play until later in May. All study/work and no brew makes Dave a dull boy.

Good to know. Thanks Yooper! There are other posts on the forum that suggest maltodextrin is a mild sweetener. If I leave it out or replace it with malt, will the end product be too dry? Or if I do replace it, should I go with some other non-fermentable sugar (lactose, splenda, etc?)...

What is maltodextrin for? And is it something I should consider leaving out (or replacing with some other kind of malt/extract/grains)?